Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
This week we’re brown-bagging our lunch and wowing co-workers with the vibrant colors in this salad. In-season zucchini is full of important vitamins and minerals (especially if you buy it fresh at the farmer’s market), and the chickpeas provide protein and fiber.
For the salad:
2 yams or sweet potatoes, diced into 1-inch pieces
1 zucchini, diced into 1-inch pieces
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs parsley, leaves finely chopped
2 scallions, thinly sliced on bias
For the dressing:
1 tablespoon tahini
Zest and juice of 1 lemon
Salt and pepper
1 tablespoon olive oil
1. Preheat oven to 400 degrees. Line rimmed baking sheet with parchment or silicone.
2. Spread diced sweet potatoes in a single layer on prepared baking sheet, drizzle with olive oil, and sprinkle lightly with salt and pepper. Roast 35-40 minutes, then add zucchini and roast an additional 10-15 minutes, until both vegetables are softened inside and caramelized in spots. If vegetables haven’t caramelized at that point, pop them under the broiler for 3 minutes, and they’ll brown plenty.
3. In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tablespoon of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit and are warmed through. Remove garlic cloves, chop finely, and reserve for dressing.
4. In a medium bowl, mix chickpeas with yams and zucchini. Add parsley and scallions, and toss to combine.
5. In a small bowl, combine tahini, lemon juice and zest, olive oil, and half of chopped garlic. Add water by the teaspoon until the dressing is smooth and runny. Taste, and add additional chopped garlic if necessary. Add salt and pepper to taste. Pour over vegetables, toss to coat, and serve warm or room temperature.